MatchaDB

Research

The Global Matcha Research Library

641 papers, trials, theses and preprints that study matcha, gathered from PubMed, OpenAlex and Europe PMC, tagged by study type and topic, and linked back to every source. We keep abstracts and citations; the full text stays with its publisher.

Tip: use "quotes" for an exact phrase, OR between alternatives, and a minus to leave a word out, for example fluoride OR pesticide. Related words are matched too, so “EGCG” also finds “epigallocatechin.”

218 studies match for “Powders”

2026Journal articleFree to read

Sensory and nutritional properties of matcha infusions enriched with Qassim blackberries: effects of thermal processing on phenolic profile, color, and antioxidant activity

Nourh A. M. Aleid, Rehab F. M. Ali, Raghad M. Alhomaid, et al. — International Journal of Food Science & Technology

Abstract Matcha is recognised for its rich phytochemical composition, while blackberries are abundant in anthocyanins and phenolic compounds. This study evaluated the sensory properties, phenolic profile, colour dynamics, and antioxidant…

Chemical / analyticalAntioxidants and polyphenolsProcessing, milling and qualityAroma, flavor and sensory
2026Journal articleFree to read

การเปรยบเทยบความสามารถตานอนมลอสระรวมของมทฉะลาเตทชงดวยนมประเภทตางๆ

Ploypin Jurupan, Akkarach Bumrungpert — Journal of Nutrition Association of Thailand (Online)

Работа посвящена изучению аминокислотного состава разработанного мясосодержащего продукта. При разработке рецептуры особое внимание уделялось белковому составу сырья и расчету аминокислотного скора. Для увеличения количества белка, а также…

Food science / processingAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicity
2021Journal articleFree to read

Matcha and Sencha green tea extracts with regard to their phenolics pattern and antioxidant and antidiabetic activity during in vitro digestion.

Rusak G, Šola I, Vujčić Bok V — Journal of food science and technology

The purpose of this study was to compare the polyphenol, antioxidant and antidiabetic potential of powdered Matcha and bagged Sencha tea during in vitro digestion. Total phenols (TP), flavonoids (TF), flavanols (TFLA), antioxidant and…

In vitro / cell studyMetabolism and weightAntioxidants and polyphenolsGut and microbiomeCited 31×
2026Journal article

Matcha Tea Quality and Functional Effects on Gut Microbiome: A Comprehensive Systematic Review

Athanasios Gerasopoulos, Georgios Gerasopoulos, Evrydiki Giota, et al. — Food Reviews International

Recently, matcha tea (MT) -a finely powdered form of green tea- has successfully been emerged in the global beverage market. Among its health-promoting properties, the potential modulatory gut microbiome effect has gained increased…

Systematic review / meta-analysisAntioxidants and polyphenolsGut and microbiomeProcessing, milling and qualityCited 1×
2025Journal articleFree to read

Effect of Japanese Tea Addition on The Physical and Chemical Properties and Sensory Acceptance of Fermented Almond and Oat-Based Fermented Drinks

Reno Fitri, Diana Lo — Springer Link (Chiba Institute of Technology)

The rising demand for dairy-free and functional beverages has increased interest in plant-based fermented drinks due to their nutritional benefits. Combining plant ingredients with probiotics offers a promising alternative to dairy…

Food science / processingGut and microbiomeProcessing, milling and qualityAroma, flavor and sensory
2020Journal article

Synchronous fluorescence spectroscopy combined with chemometrics for determination of total phenolic content and antioxidant activity in different tea types.

Bilge G, Özdemir KS — Journal of the science of food and agriculture

Abstract BACKGROUND The aim of this study is to monitor the antioxidant activity (AA) and total phenolic content (TPC) variations of different kinds of teas depending on the infusion temperature and time by using synchronous fluorescence…

Chemical / analyticalAntioxidants and polyphenolsAuthenticity and analytical methodsProcessing, milling and qualityCited 10×
2021Journal article

Changes in the nitrogen footprint of green tea consumption in Japan from 1965 to 2016.

Hirono Y, Sano T, Eguchi S — Environmental science and pollution research international

Heavy application of nitrogen (N) in tea (Camellia sinensis (L.)) plantations causes various environmental problems. To date, studies on N flows have been limited to the tea plantation level, but the crucial drivers of N flows are…

ReviewCultivation and shadingProcessing, milling and qualityMarket, culture and sustainabilityCited 12×
2024Journal articleFree to read

The Effect of Matcha Ingestion on Medicine Students in Al-Madina Al-Munawara

Faris Merghani A Elmahdi, Esraa T Niazy, Fawzyah M Taher, et al. — International Journal of Science and Research (IJSR)

Background: Matcha, a powdered form of green tea, is acclaimed for its high antioxidant content and numerous potential health benefits. This study aims to investigate the effects of regular Matcha consumption on mood, stress levels, and…

Observational (human)Cognition, mood and stressAntioxidants and polyphenolsFood products and applications
2025Journal article

RATIONALE TO REASONABLE USE OF NON-TRADITIONAL VEGETABLE RAW MATERIALS IN SWEET DISHES TECHNOLOGY

Крохалев Виктор Анатольевич, Tat'yana Hudyakova — Вестник Красноярского государственного аграрного университета

… active substances contained in green matcha powder. Objects and methods - powders of blue and green matcha, developed in accordance with documents defining technical requirements for the products in question. Experimental tests were …

Chemical / analyticalAntioxidants and polyphenolsFood products and applicationsProcessing, milling and quality
2021Journal articleFree to read

Retrospecting the Antioxidant Activity of Japanese Matcha Green Tea–Lack of Enthusiasm?

Iyyakkannu Sivanesan, Judy Gopal, Manikandan Muthu, et al. — Applied Sciences

Matcha tea is a traditional Japanese tea that is said to possess ten times higher bioactive components and polyphenols than that of conventional green teas. Matcha is remotely popular among the global community and meagerly researched and…

ReviewAntioxidants and polyphenolsCognition, mood and stressProcessing, milling and qualityCited 28×
2016Journal article

The effects of the aqueous extract and residue of Matcha on the antioxidant status and lipid and glucose levels in mice fed a high-fat diet.

Xu P, Ying L, Hong G, et al. — Food & function

Matcha is a kind of powdered green tea produced by grinding with a stone mill. In the present study, the preventive effects of the aqueous extract (water-soluble) and residue (water-insoluble) of Matcha on the antioxidant status and lipid…

Animal studyCognition, mood and stressMetabolism and weightAntioxidants and polyphenolsCited 37×
2025Journal articleFree to read

Comparison of culinary and ceremonial matcha green teas: relationship between phytochemical composition and antioxidant properties

Haley M. White, Bailey R. Meyer, Jared D. McCormack, et al. — Journal of Food Measurement & Characterization

Abstract Matcha green tea is noted for its vibrant color and fine powdered consistency. Ceremonial matcha is the highest quality available and is prepared from the youngest leaves of the tea plant while culinary matcha is less expensive…

Observational (human)Antioxidants and polyphenolsL-theanine and caffeineProcessing, milling and qualityCited 3×
2026Journal articleFree to read

Identification of xylene and toluene in commercial matcha tea and their associated hepatorenal toxicity in wistar rats

Russl Sameer Mhana, Amal Abbas — Journal of Biological Studies

Matcha tea (Camellia sinensis), a fine-powder green tea, has become popular worldwide for its claimed antioxidant and weight loss effects. Nevertheless, safety and authenticity of commercial matcha products, especially those from local…

Randomized controlled trialSafety, contaminants and toxicityInflammation and immunityProcessing, milling and quality
2026Journal articleFree to read

Matcha – an ordinary tea or a superfood with remarkable health benefits? A review of human and animal studies

Julia Ziemińska, Michał Małek, Oktawia Wojtaszek, et al. — Quality in Sport

Introduction: Matcha is a powdered form of green tea, characterized by a high content of bioactive compounds, like catechins, caffeine, theanine and dietary fiber. By its unique cultivation and processing methods, matcha has attracted…

Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressure
2026Journal articleFree to read

Matcha as a source of bioactive compounds - current evidence on biological properties and potential clinical relevance

Dominika Joanna Duczmal-Zowczak, Tomasz Zowczak, Jakub Tomasz Duczmal, et al. — Quality in Sport

Background: Matcha is a powdered form of Camellia sinensis produced using shaded cultivation and consumed as whole powdered tea leaves, resulting in exposure to bioactive compounds including catechins, caffeine, L-theanine and…

Randomized controlled trialCognition, mood and stressMetabolism and weightAntioxidants and polyphenols
2026Journal articleFree to read

The Impact of Matcha Green Tea on Human Health – Mechanisms of Action, Clinical Evidence, and Health Effects

Bartosz Wróbel, Lena Wójcik, Michał Filipski, et al. — Quality in Sport

Matcha green tea, a powdered whole-leaf preparation from shade-grown Camellia sinensis, exhibits a unique biochemical profile rich in catechins (particularly EGCG), L-theanine, caffeine, and chlorophyll, distinguishing it from conventional…

Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressure
2021Journal article

Evaluation of fluoride levels in commercially available tea in the United States.

Regelson S, Dehghan M, Tantbirojn D, et al. — General dentistry

The objective of this study was to compare fluoride levels in commercially available black tea, green tea, and matcha tea. Tea samples were purchased from a local supermarket in the United States and prepared according to the…

Observational (human)Safety, contaminants and toxicitySkin, oral and dentalProcessing, milling and qualityCited 5×
2024Journal articleFree to read

Exploring the Health Benefits of Matcha: A Comprehensive Review

Aleksandra Korn, Justyna Jędrzejczyk, Olga Łopacińska, et al. — Journal of Education Health and Sport

Introduction: Matcha, a finely powdered form of green tea, has recently gained global popularity due to its vibrant green color, distinctive taste, and versatile applications in various food products. Despite its promising nutritional…

Randomized controlled trialCognition, mood and stressMetabolism and weightCardiovascular and blood pressureCited 1×
2026Journal articleFree to read

The Effects of Matcha on the Functioning of Selected Body Systems: A Literature Review

Aleksandra Sado, Bartłomiej P. Lisik, Sylwia Kozieł-Kwit, et al. — Journal of Education Health and Sport

Matcha, a powdered green tea originating from Japan, is a rich source of polyphenols, catechins, L-theanine, caffeine, vitamins, and minerals. This review summarizes current evidence regarding the potential effects of matcha consumption on…

Clinical trial (non-randomized)Cognition, mood and stressCardiovascular and blood pressureAntioxidants and polyphenols
2019Journal articleFree to read

Geography and the therapeutic effect of matcha tea in drinks

Maulshree Bhandari, Surabhi Sharma — International Journal of Pharmacognosy and Pharmaceutical Sciences

Camellia sinensis belonging to family Theaceae, commonly called as tea is the most widely used refreshing beverage accepted globally. It has two variety such as Green tea and black depending upon its method of cultivation. Green teas are…

ReviewAntioxidants and polyphenolsL-theanine and caffeineSafety, contaminants and toxicityCited 3×
2018Journal articleFree to read

Pressurized Solvent Extraction with Ethyl Acetate and Liquid Chromatography-Tandem Mass Spectrometry for the Analysis of Selected Conazole Fungicides in Matcha.

Raina-Fulton R, Mohamad AA — Toxics

The extraction of powdered nutraceuticals is challenging due to the low water content and high concentration of matrix components that can lead to significant matrix effects in liquid chromatography-positive ion electrospray…

Chemical / analyticalSafety, contaminants and toxicityProcessing, milling and qualityAuthenticity and analytical methodsCited 18×
1999Journal article

Inhibition of urinary bladder tumors induced by N-butyl-N-(4-hydroxybutyl)-nitrosamine in rats by green tea.

Sato D — International journal of urology : official journal of the Japanese Urological Association

Background: Recently, the anticarcinogenic effects of green tea have been studied in sites other than the urinary tract. The present study examined the inhibition by green tea of vesical tumors induced in rats by N-butyl-N-(4-hydroxybutyl)…

Animal studyAntioxidants and polyphenolsCancerMetabolism and weightCited 44×
2024Journal articleFree to read

The advantage of matcha green tea over other drinks: A comprehensive review

Dominika Starzomska, Natalia Gajdzińska, Karolina Basiura, et al. — Quality in Sport

Matcha green tea is a finely ground powder made from specially cultivated and processed leaves of Camellia sinensis. Key components of matcha include catechins, caffeine, theanine, fat-soluble vitamins, insoluble dietary fibers,…

ReviewCognition, mood and stressAntioxidants and polyphenolsL-theanine and caffeineCited 2×
2026Journal articleFree to read

Matcha (Camellia sinensis): Bioactive Constituents, Pharmacological Activities, and Emerging Therapeutic Applications — A Comprehensive Review

Rohit Chavan*1, Rashmi Khairnar2, Pratiksha Aher2, Siddhi Avhad2 — Journal of Pharmaceutical Sciences

Matcha is not simply green tea in powdered form. It is the entire leaf — steamed, dried, deveined, and stone-ground from shade-grown Camellia sinensis (Theaceae) — consumed whole rather than steeped and discarded. That distinction turns…

ReviewCognition, mood and stressMetabolism and weightCardiovascular and blood pressure

How this library is built

Every record comes from three open scholarly indexes — PubMed, OpenAlex and Europe PMC — searched for the word “matcha.” Records are merged by DOI and PubMed ID so each study appears once. A paper is kept only if matcha appears in its title, abstract, author keywords or subject terms and the text is about tea or food, which filters out the surname Matcha, software called Matcha, and the Scandinavian verb “matcha” (to match).

Study type and topic tags are assigned automatically from each paper's own title, abstract and subject terms using fixed keyword rules — no guesses, and papers without an abstract are marked as unclassified. Automatic tagging is imperfect, so treat tags as a way to narrow a search, not as a verdict on a paper's quality. A study being listed here is not an endorsement of its findings.

Coverage: this is every indexed paper that names matcha, not every study of green tea or its compounds (those are far more numerous). Papers that mention matcha only in passing are hidden by default. Work that never uses the word “matcha,” and publications outside these indexes, are not included. The library was last rebuilt October 20, 2026.

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